Piquant Sauce recipe by Buckingham’s restaurant Derby

Piquant Sauce recipe by Nick Buckingham

When you want a piquant, slightly spicy sauce to go with fish or chicken, this is the one to choose. Chinese five spice gives a fragrant aroma and just enough heat to make the sauce interesting. Vinegar provides the sour note  and the vegetables a savoury base for all the complex flavours to mingle.

Amount
1 Pint

Ingredients
165g / 6 oz Sugar
½ pt Vinegar
110g / 4 oz Red Pepper
110g / 4 oz Onion
110g / 4 oz Celery
110g / 4 oz Tomato
Five Spice
Fresh Thyme
Seasoning

Method
Chop the onion, celery and red pepper quite finely. Peel the tomatoes and dice them. In a heavy based pan, cook up all the ingredients and simmer together until the vegetables are soft and tender.
Add a little water to the sauce if it seems too thick.
Pass through a thermomix to make a smooth sauce, or else process through a food processor or food mill.
Strain through a sieve to make sure the sauce is completely smooth.

To serve
Serve with any Fish or this Teriyaki salmon recipe.

View Nick Buckingham’s restaurant with one table, book online or call 01332 925 016.

read more of Nick Buckingham’s incredible recipes